My son is six months old as of last weekend and I’m starting to feel like I can manage some culinary adventures again. I don’t want to get overambitious, as I tend to do, so I’m starting slow. Today I’m trying a recipe from RealSimple (love that site!) for sausages with sauerkraut and potatoes to be cooked in a slow cooker. The crockpot is my new best friend. I’m especially excited to serve this meal with the suggested pumpernickel bread.
1 1/2 pounds red new potatoes, halved if large
2 cups sauerkraut, drained
1 small onion, thinly sliced
1/2 cup low-sodium chicken broth
1/4 cup dry white wine
1 teaspoon caraway seeds
kosher salt and black pepper
1 1/2 pounds bratwurst links
1/4 cup chopped fresh flat-leaf parsley
toasted dark bread (such as pumpernickel), butter, and whole-grain mustard, for serving
1. In a 4- to 6-quart slow cooker, mix together the potatoes, sauerkraut, onion, broth, wine, caraway seeds, ½ teaspoon salt, and ¼ teaspoon pepper. Nestle the bratwurst in the vegetables.
2. Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
3. Sprinkle the bratwurst, potatoes, and sauerkraut with the parsley and serve with the toast, butter, and mustard.
I used chicken sausage, and since I didn’t have caraway seeds I used fennel instead. The recipe calls for white cooking wine, but the German part of me wonders why it didn’t call for beer instead?
We came home to a yummy smell emanating from the kitchen – another reason I love the crockpot. We toasted the pumpernickel, slapped on some butter and dug in. Everything was pretty tasty, though I warn any “spicy-food-wusses” like me not to get andouille sausage as it packs quite a bit of heat.
My picture is pretty sad compared to the one on RealSimple, but trust me, it’s tasty. If I make this again, I think I’ll replace the cooking wine with some good German beer.